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Irish Vegetarian Stew taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Vegetarian Irish Stew

This hearty vegetarian Irish stew is packed with rich Guinness broth, lentils, and root vegetables for deep cozy flavor in every bowl.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 320 kcal

Equipment

  • 1 Pressure cooker or Dutch oven for stovetop

Ingredients
  

Main ingredients

  • 1 tablespoon olive oil divided
  • 3 celery stalks diced
  • 1 yellow onion diced
  • 10 oz cremini mushrooms sliced
  • ¼ cup all-purpose flour
  • 1 can Guinness 14.9 oz
  • 6 russet potatoes peeled, cut into chunks
  • 3 turnips peeled, cut into chunks
  • 3 carrots peeled and thick sliced
  • 1 ½ cups lentils green, brown, or black
  • 3 tablespoons tomato paste
  • 2 teaspoons Dijon mustard
  • 2 bay leaves
  • 2 teaspoons paprika
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 6 cups vegetable broth
  • fresh parsley optional garnish

Instructions
 

Instructions

  • Heat ½ tablespoon olive oil in a large pan over medium. Add celery and onion, sauté for 5-7 min until soft.
  • Add remaining olive oil and mushrooms. Cook 5-7 minutes until browned.
  • Stir in flour, cook 1-2 minutes until slightly browned.
  • Pour in Guinness gradually, deglaze and simmer 3-4 minutes.
  • Add potatoes, turnips, carrots; stir and add lentils and broth to cover ingredients by 1 inch.
  • Lock pressure cooker lid, cook for 15 minutes under pressure.
  • Slow release pressure for optimal texture.
  • Season with salt and pepper to taste. Serve hot and garnish with fresh parsley if desired.

Notes

Stew gets better the next day as flavors meld. Store leftovers in airtight containers up to 4 days or freeze up to 3 months.